Almond Flour Muffins
User Reviews
4.9
Almond Flour Muffins
Description
Almond Flour Muffins are prepared by whisking eggs, sour cream, a stevia-based sweetener, vanilla extract, and fresh orange zest, then gently folding in superfine almond flour along with salt and baking soda. The batter is thin and portioned into well-greased foil muffin liners before baking at 325°F until golden and cooked through.
The resulting muffins have a soft, moist crumb with a subtle sweetness and a fresh citrus aroma from the orange zest. Their dense yet tender texture is characteristic of almond flour baked goods, while the sour cream adds richness.
These muffins are not overly sweet but can be adjusted by increasing the sweetener. Storing in an airtight container in the refrigerator keeps them fresh for several days, and they reheat well briefly in the microwave. Using foil liners helps prevent sticking, which can occur with paper liners.
Ingredients
- 3 egg large
- 1 cup sour cream 8 ounces, 240 grams
- 1 ½ teaspoons stevia glycerite Equals ½ cup or 100 grams of sugar; see notes below
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 ½ cups almond flour 6 ounces, 168 grams, superfine
- Pinch salt sea salt
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 325°F. Line a muffin pan with 10 foil liners and grease the liners well.
- In a medium bowl, whisk the eggs, sour cream, stevia, vanilla, and orange zest.
- Mix in the almond flour with a rubber spatula, then whisk until the batter is smooth and free of lumps. Mix in the sea salt and baking soda.
- Using a 4-tablespoon scoop, divide the thin batter evenly among the muffin liners.
- Bake until the top of the muffins is golden and a toothpick inserted in their center comes out clean, 20-25 minutes.
- Cool the muffins in the pan on a wire rack for 20 minutes, then serve. You can lightly dust the muffins with a powdered sweetener to make them prettier.
Notes
- Measure almond flour by weight (1.5 cups = 6 ounces) for accuracy.
- Adjust sweetness by increasing stevia to equal ¾ cup sugar if a sweeter muffin is desired.
- Orange zest is essential for flavor; if omitted, increase vanilla from 1 teaspoon to 1 tablespoon.
- Use foil or parchment muffin liners to prevent sticking, as paper liners may not work well even when greased.
- Store muffins in an airtight container in the fridge for up to 4 days and reheat gently in the microwave.
- Muffins freeze well for up to 3 months in freezer bags.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 178kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Sodium | 128mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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